No-Bake Cheesecake with Strawberry Preserve


  • 250g Digestive Biscuits
  • 100g Butter, melted
  • 1 tsp Vanilla Extract
  • 600g Cream Cheese
  • 100g Icing Sugar, sifted
  • 280ml Double Cream
  • Mrs Bridges Scottish Strawberry Preserve


Blitz the biscuits in a food processor (or crush in a bag using a rolling pin) before transferring to a large bowl and combining with the melted butter. Evenly distribute the biscuit mix into the base of 4 - 6 Kilner jars. Once the biscuit mix has been pressed down well, add a layer of Mrs Bridges Scottish Strawberry Preserve on top. In a separate bowl, combine the cream cheese, icing sugar, vanilla extract and double cream with an electric whisk. Once the mixture is smooth, stir through 3 tbsp of Mrs Bridges Scottish Strawberry Preserve with a spoon. Finish by filling the Kilner jars with the strawberry cream cheese mixture. Pop the jars into the fridge to set for a minimum 3 hours. Garnish with fresh strawberries.

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